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Carotenoids in Fresh and Processed Food: Between Biosynthesis and Degradation

Carotenoids are uniquely functional polyene pigments that are ubiquitous in nature; aside from being responsible for the color of a wide variety of vegetables, interest has been focused on food carotenoids due to their likely health benefits. This Special Issue, "Carotenoids in Fresh and Proces...

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Bibliographic Details
Main Author: Crupi, Pasquale
Format: eBook
Language:English
Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
Subjects:
Research & Information: General / Bicssc
Elicitors
Traditional Food
N/a
Neoxanthin
Vineyard Topography
Eugenol
Vineyard Aspect
Pheophytins
Carotenoids
5,6-/5,8-epoxyxanthophylls
Chlorophylls
Salicylic Acid
Pulsed Electric Field
Light-emitting Diodes
Zeaxanthin
Photosynthetically Active Radiation
Temperature
Photoprotection
Citrus Fruit
Vine Vigor
Hplc-dad-ms
Provitamin A
Heat Accumulation
Flavonoid
β-carotene
Methyl Jasmonate
Carotenoid
Juice Sacs
Lutein
Online Access:
Collection: Directory of Open Access Books - Collection details see MPG.ReNa
Description
Summary:Carotenoids are uniquely functional polyene pigments that are ubiquitous in nature; aside from being responsible for the color of a wide variety of vegetables, interest has been focused on food carotenoids due to their likely health benefits. This Special Issue, "Carotenoids in Fresh and Processed Food: Between Biosynthesis and Degradation", consists of five peer-reviewed papers that cover a numerous new insights on the chemistry of carotenoids together with some observations related to their protection from photodegradation. Moreover, other considerations about their biosynthesis and influencing parameters in fresh food are included.
Item Description:Creative Commons (cc), https://creativecommons.org/licenses/by/4.0/
Physical Description:1 electronic resource (88 p.)
ISBN:9783036538181
9783036538174
books978-3-0365-3818-1

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